Egg Pakora or Egg Fritters: Twist to a Classic Recipe

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March 17, 2024
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The Egg Pakora are hard-boiled eggs dipped in a spiced gram flour batter and deep-fried until they’re crispy. They’re super easy to make and perfect for enjoying on chilly winter evenings with a steaming cup of hot chai.

Who can resist the temptation of pakoras, especially when they’re made with eggs? Whether it’s for a cozy evening snack or a delightful treat to brighten your day, egg pakoras are always a hit. The combination of hard boiled eggs and crispy coating is simply exquisite.

Egg pakoras are not only delicious but also kid-friendly, making them a great choice for family snacks. Serve them with some tangy mint chutney or your favorite dipping sauce for an extra burst of flavor.

These pakoras are a popular Indian street food and highly addictive! Plus, they’re gluten-free, making them suitable for those with dietary restrictions. Egg Pakoras, or fritters, are a beloved snack across India, enjoyed any time of the year. Whether it’s a rainy day with hot chai or just a craving for something savory, pakoras always hit the spot.

Egg Pakoda
Egg Pakora

While growing up, my mom would whip up a variety of pakoras at home, from paneer to potatoes to fish. But recently, chicken and egg pakoras, are gaining popularity over the street stalls. There’s something irresistible about their flavors and spices that keep us coming back for more!

Ingredients

  • 4 hard-boiled eggs
  • 1 cup gram flour (besan)
  • 2 tablespoons rice flour
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water, as needed
  • Oil for frying

Instructions

  1. Preparation of Hard-Boiled Eggs:
  • In a sauce pan, boil the eggs for 10-12 minutes.
  • Once boiled, place the hard-boiled eggs in a bowl of cold water to cool them down.
  • Once cooled, gently tap the eggs on a hard surface to crack the shells. Peel them off carefully so that you get smooth boiled eggs
  1. Preparing the Batter:
  • In a clean mixing bowl, combine the gram flour (besan), rice flour, ginger- garlic paste, red chili powder, turmeric powder, cumin powder, chaat masala, and a pinch of salt.
  • Mix all the dry ingredients thoroughly using a whisk or spoon to ensure even distribution of spices.
  • Gradually pour water into the dry mixture while stirring continuously. Aim for a smooth batter with a thick consistency. Ensure there are no lumps in the batter.
  • Add baking soda and mix gently. Do not over mix.
  1. Heating the Oil:
  • Place a deep pan or kadhai on the stove and pour enough oil to submerge the pakoras completely.
  • Heat the oil over medium heat until it reaches the frying temperature. You can test if the oil is hot enough by dropping a small portion of the batter into the oil – it should sizzle and rise to the surface immediately.
  1. Coating the Boiled Eggs:
  • Take each halved boiled egg and dip it into the prepared batter, ensuring it’s coated evenly on all sides. Use a fork or spoon to help coat the eggs thoroughly.
  • Shake off any excess batter from the egg halves before frying to avoid clumps of batter in the oil.
  1. Frying the Pakoras:
  • Carefully place the coated eggs into the hot oil one by one. Be cautious to avoid splattering.
  • Fry the pakoras in batches, depending on the size of your pan, to prevent overcrowding.
  • Allow the pakoras to cook undisturbed until they turn golden brown and crispy on the outside. Use a slotted spoon to gently flip them if necessary for even frying.
  1. Draining and Serving:
  • Once the pakoras are golden brown and crispy, carefully remove them from the oil using a slotted spoon.
  • Place the fried pakoras on a plate lined with paper towels to absorb any excess oil and drain them for a minute or two.
  • Serve the hot and crispy boiled egg pakoras immediately with your favorite dipping sauce or chutney. Enjoy the delightful crunch and flavor with each bite!
Egg Pakoda
Egg Pakora served with Ketchup

Serving Suggestions

  • These Pakoras are best enjoyed hot and crispy.
  • Serve them as a delightful appetizer at parties or as a tasty snack alongside evening tea. You can pair it with Paav to make Egg Wada Paav.
Egg Pakoda Paav
Egg Pakora Paav
  • They pair perfectly with mint chutney, tamarind chutney, or even ketchup for dipping.

Tips and Tricks

  • Make sure the boiled eggs are completely dry before dipping them in the batter to ensure the batter sticks well.
  • Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
  • For extra crispiness, you can double coat the egg halves by dipping them in the batter twice before frying.
  • Use a slotted spoon to carefully lower the coated egg halves into the hot oil to prevent splattering.
  • To enhance the flavor, add a pinch of garam masala or curry powder to the batter.
  • For a healthier option, you can shallow fry the pakoras instead of deep frying them.
  • If you prefer a thicker coating, you can increase the amount of rice flour in the batter.
  • Make sure the oil is hot enough before frying to prevent the pakoras from absorbing too much oil.
  • Experiment with different spices and herbs like coriander leaves or kasuri methi (dried fenugreek leaves) for added flavor.
Egg Pakoda
Egg Pakora

FAQs

Q: Can I use pre-packaged boiled eggs for this recipe?

A: While pre-packaged boiled eggs can be convenient, it’s best to boil your own eggs for optimal freshness and flavor.

Q: Can I make these pakoras ahead of time?

A: While they are best enjoyed fresh and hot, you can prepare the batter and coat the eggs in advance. Fry them just before serving to ensure maximum crispiness.

Q: Can I use other types of flour instead of gram flour?

A: While gram flour (besan) is traditionally used for pakoras, you can experiment with other flours like chickpea flour or all-purpose flour for slightly different textures.

Q: How do I store leftover pakoras?

A: Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or air fryer for a few minutes to restore crispiness before serving.

Q: Can I make this recipe vegan or vegetarian?

A: Yes, you can make a vegan version of this recipe by substituting eggs with boiled potatoes, paneer or tofu slices

Other Recipes to try:

Egg Pakoda

Egg Pakora or Egg Fritters

These egg pakoras are a delightful twist on the traditional snack, featuring hard-boiled eggs coated in a flavorful gram flour batter and fried until crispy. Perfect for chilly winter evenings, they pair wonderfully with a warm cup of masala tea. Whether you're looking for a cozy snack or a tasty treat for the family, these egg pakoras never disappoint.
Servings 2 servings

Equipment

  • 1 frying pan
  • 1 Slotted Spoon
  • 1 Wire Rack to drain oil
  • 1 mixing bowl

Ingredients
  

  • 4 hard-boiled eggs
  • 1 cup gram flour besan
  • 2 tablespoons rice flour
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Water as needed
  • Oil for frying

Instructions
 

  • Start by boiling eggs. Once boiled, place the eggs in cold water and then peeling the hard-boiled eggs.
  • In a mixing bowl, combine gram flour, rice flour, ginger garlic paste, red chili powder, turmeric powder, cumin powder, chaat masala, and salt.
  • Gradually add water to the dry ingredients to form a smooth batter with a thick consistency.
  • Add Baking soda and mix gently. Do not over mix
  • Heat oil in a deep pan or kadhai over medium heat.
  • Dip each boiled egg into the prepared batter, ensuring it's evenly coated.
  • Carefully drop the coated egg into the hot oil and fry until they turn golden brown and crispy.
  • Once done, remove the pakoras from the oil and place them on a paper towel to drain excess oil.
  • Serve hot with your favorite dipping sauce or chutney.

Notes

  • Make sure the boiled eggs are completely dry before dipping them in the batter to ensure the batter sticks well.
  • Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
  • For extra crispiness, you can double coat the eggs by dipping them in the batter twice before frying.
  • Use a slotted spoon to carefully lower the coated eggs into the hot oil to prevent splattering.
  • To enhance the flavor, add a pinch of garam masala or curry powder to the batter.
  • For a healthier option, you can shallow fry the pakoras or air fry instead of deep frying them.
  • If you prefer a thicker coating, you can reduce the amount of water in the batter.
  • Make sure the oil is hot enough before frying to prevent the pakoras from absorbing too much oil.
  • Experiment with different spices and herbs like coriander leaves or kasuri methi (dried fenugreek leaves) for added flavor.
Author: Trupti Deo
Course: Appetizer, Snack, Starter
Cuisine: Indian
Keyword: Anda Pakora, Boiled Egg Pakora, Crispy Egg Snack, Deep-Fried Goodness, Egg Bonda, Egg Fritters, Egg Pakora, Eggetarian Appetizer, Fusion Snack, Indian Snack Recipe, Spiced Gram Flour Batter, Street food, Tea-Time Snack

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